Cantalope with Prosciutto - A summer tradition
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Cantalope with Prosciutto - A summer tradition
Description
The recipe involves peeling and slicing a cantaloupe into wedges, then wrapping each wedge with a thin slice of prosciutto. The salty, cured pork pairs naturally with the cantaloupe's sweet flesh, creating a classic flavor balance. Prepared fresh or chilled before serving, this dish requires minimal cooking effort and highlights fresh, quality ingredients.
Optional drizzles of olive oil or balsamic glaze provide a hint of richness or tang, while basil leaves add color and a fresh note. This dish works well as a light appetizer or a palate refresher during warm weather.
Ingredients
- 1 cantaloupe sliced in 8 wedges
- 8 lices prosciutto crudo or Parma
OPTIONAL
- olive oil
- balsamic vinegar
Instructions
- Prepare the cantaloupe by cutting it in half. Remove all the seeds with a spoon. Then cut each half into wedges and peel them
- Wrap thinly sliced prosciutto around cantaloupe and arrange on a serving platter.
- Serve immediately or chill for a few hours until ready to enjoy.
OPTIONAL
- You can drizzle some olive oil or a drizzle of balsamic glaze. Add a couple of basil leaves to the serving platter. The basil leaves a pop of color and fresh aroma, however optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 105mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.